Marinated Japanese Beef Bowls with Teriyaki Dressing

Steps

1. BBQ hot plate to high (if using).
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat beef dry with paper towels. In a medium bowl mix all Japanese marinade ingredients together (except sesame seeds), add beef and toss to coat well. Set aside to marinate while you prepare the rest of the meal.
4. Peel and grate carrot; remove core and seeds from capsicum and slice into 0.5cm-thick strips; cut cucumber into matchsticks; finely slice spring onion (if using); finely shred lettuce (or keep leaves whole, see tip below); roughly chop mint. Set all aside.
5. Heat a large, dry fry-pan on high heat and toast sesame seeds for about 1 minute, remove from pan and set aside. Return the same pan to high heat with a drizzle of oil. Stir-fry beef, in batches, for about 1 minute, until just cooked through. Set aside on a plate, covered with foil to rest for a few minutes.
6. Mix all teriyaki dressing ingredients together in a small bowl.
7. Spoon ¾ cup cooked Japanese brown rice into each bowl. Top with marinated Japanese beef, chopped veggies and mint. Drizzle over teriyaki dressing and sprinkle over toasted sesame seeds.